Lobster Mac and Cheese
Creamy mac and cheese with succulent lobster pieces, baked to perfection.
20 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 lb elbow macaroni
- 2 cups cooked lobster meat, chopped
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 tsp Dijon mustard
- 1/2 tsp paprika
- 1/4 tsp nutmeg
- Salt and black pepper to taste
- 1/2 cup panko breadcrumbs
- 2 tbsp fresh parsley, chopped
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C). Grease a large baking dish and set aside.
Cook the macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2 minutes to make a roux.
Gradually add the milk, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5 minutes.
Reduce heat to low. Stir in the cheddar, Gruyère, and Parmesan cheeses until melted and smooth. Add Dijon mustard, paprika, nutmeg, salt, and black pepper.
Fold the cooked macaroni and chopped lobster meat into the cheese sauce until well combined. Transfer to the prepared baking dish.
Sprinkle panko breadcrumbs evenly over the top. Bake for 20-25 minutes until golden and bubbly.
Garnish with fresh parsley before serving.
Chef's Tips
- Lobster Prep: Use fresh lobster meat for the best flavor. You can steam or boil the lobster and remove the meat yourself.
- Cheese Blend: Experiment with different cheese combinations like Fontina or Monterey Jack for varied flavors.
- Crispy Topping: For extra crunch, mix melted butter with the panko breadcrumbs before sprinkling.
- Make Ahead: Assemble the dish up to a day in advance and bake when ready to serve.
- Reheating: Reheat leftovers in the oven at 350°F (175°C) for best texture.
